Spinach and Quark Dumplings with Fresh Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g spinach leaves
- 250 g quark
- 1 some salt and pepper
- 1 clove garlic
- 30 g cheese (hard cheese), rated
- 1 egg (s)
- 30 g breadcrumbs
- 1 pinch lemon peel, grated
- 5 large tomato (s)
- 1 small onion (s)
- 1 tablespoon parsley
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- For the dumplings, clean and wash the spinach and blanch it in salted water. Quench, squeeze well and chop finely.
- Put the quark in a colander and drain well. Peel and dice the garlic. Mix the quark with the garlic, spinach, cheese, egg and breadcrumbs. Season with the lemon zest, salt and pepper.
- For the tomato sauce, briefly blanch the tomatoes, rinse in cold water, peel and quarter them, remove the stalks and seeds. Then pass the seeds through a sieve. Put the resulting tomato juice aside and cut the pulp into small cubes.
- Peel the onion and chop finely.
- Heat the oil in a saucepan and sweat the onion in it until translucent. Add tomato cubes with tomato juice, season with salt and pepper and simmer over a low heat for 15 minutes. Finally sprinkle with parsley and keep warm.
- A little tip: add a small teaspoon of sugar, that gives it a little more flavor.
- With 2 tablespoons moistened in cold water, form oval cams from the spinach and quark mixture and let simmer in boiling salted water for about 8-10 minutes until they float on the surface. Lift out the cams with a slotted spoon and drain well.
- Arrange the tomato sauce in plates and place the spinach quark dumplings on top. Serve sprinkled with a little cheese if you like.
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